Chef Dez Lo, runner-up on Top Chef Canada Season 10, brings over 20 years of global culinary expertise to every dish. Born in Hong Kong and raised in Taiwan, she transitioned from finance in New York City to prestigious kitchens like La Grenouille and Locanda Verde. Now based in Vancouver, Dez operates her own private catering business and serves as Corporate Chef at Luxe Appliance Studio, where she showcases her passion for sustainable, no-waste cooking and dynamic culinary storytelling.

Chef Will Lew began his journey as a musician and artist, discovering his passion for culinary art while working as a dishwasher during his animal biology studies at UBC. Balancing work as a violinist, he rose through the culinary ranks to lead restaurants and hotel kitchens in Vancouver. His dream of combining food and sustainability came true when he became Executive Chef at Ocean Wise Conservation Association, where he now channels his creativity into promoting ocean conservation through sustainable cuisine.

Ned Bell is one of Canada’s most influential chefs, known for his leadership in sustainable food systems. A celebrated chef, educator, and speaker, he’s worked with Ocean Wise, the UN, and the James Beard Foundation. He founded Chefs for Oceans and co-authored Lure, a bestselling cookbook on sustainable seafood. From transforming the Naramata Inn to launching hospital food programs, Ned blends culinary excellence with environmental advocacy, making him a sought-after voice in both food and sustainability across Canada and beyond.

Chef Welbert Choi believes food should bring people together, build communities, and enhance celebrations. Born in Hong Kong and raised in Canada, he developed a passion for cooking early on. He trained at Dubrulle Culinary Institute, earning certifications in culinary and pastry arts. With over 20 years of experience, he specializes in West Coast seafood and local cuisine. Chef Choi values sustainability, respects his ingredients, and celebrates the whole ingredient in every dish he creates.

Bobby Milheron began his culinary journey on the East Coast, graduating from The Culinary Institute of Canada before working in kitchens across New England and Nova Scotia. Moving west, he trained under Chef Quang Dang in Vancouver and later joined Boulevard Kitchen & Oyster Bar as Senior Sous Chef. He became Executive Chef at West Restaurant and now leads culinary operations for Wentworth Hospitality Group. Bobby champions local, seasonal ingredients and builds strong relationships with farmers and producers in the Pacific Northwest.

Chef Bo Li brings a unique perspective to the kitchen, combining his influences of Japanese presentation and plating with Sichuan-style cooking.  Having worked at one of the top French restaurants in Winnipeg, he mastered the art of cooking meats and fish to perfection. The Fish Man is an ode to the fishmonger. As the fishmonger shows their love for the harvest of seafood, Chef shows his love and appreciation by the way he expertly prepares each and every single dish.  We want our guests to experience this through tasting the freshness of each bite.

More culinary legends to be revealed — check back soon!